Recipes wanted

~ susie

@ericwilliger and I made vegan, gluten-free, sugar-free cookies tonight. You can come over and eat them/play cards with us if you want to!

Now that I’m easing into gluten-free and quasi-paleo, does anyone have any fabulous recipe suggestions? Must be relatively simple and have commonly available ingredients, so good luck with that. Don’t forget, I hate to cook!

I did make gluten-free chocolate chip cookies yesterday and even if they did have a somewhat grainy consistency, they had a nice satisfying crunch.

Published by susie

5 thoughts on “Recipes wanted”

  1. Susie, a quick breakfast I make is 2/3 cup of quick oats in a deep little-big bowl plus 2 Tbl almond flax meal I grind in a blender plus 1/2 apple cut up plus soy milk to almost full in nuker for 1 minute. Then I add several Tbl of fat free Greek yoghurt. Its delicious and I find it can last for 4 to 6 hours.

  3. Google up Kathy Abascal and see her research on anti-inflammatory nutrition. Her cookbook is full of gluten-free recipes, and they’ve all been good [so far]. You’ll need access to a decent health food aisle in a supermarket for things like almond flour and quinoa.

  5. No oats. No oatmeal. Reason is that the oats are GMO usually. Right now stick with rice cereal. Natures Way is good. Or Gerber’s will work. Stay with that awhile until your digestion feels better. Asian grocery stores are good to check out. Cellophane noodles are great in soup broth (gluten free of course).

    In the beginning you will make mistakes. The better you get, the worse your reaction will be to something with hidden gluten. Remember NO SOY. YOu will become like the canary in the coal mine for gluten.

    Just think vegetables, meat if you eat it, but not factory meat as there are too many additives in it. Food will be more expensive for you but you will choose more wisely and eat it fresh so there won’t be as much waste.

    You can email me on this for questions. I use lactose free milk as in the beginning I noticed it felt better.

    Do not trust all gluten free products unless you read the ingredients. Corporations are making these products, labeling them gluten free when they are mostly but not completely, and doubling the price.

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